Re: Hi, - 03/21/1207:09 AM

I love SOS too, just made it couple of weeks ago. Throw a couple of eggs on the toast and smother with the sauce is to die for. I add a little garlic and/or onion powder to mine, or to make gourmet SOS dice up some onions and/or garlic and sauté a little before adding to the gravy.

Re: Hi, - 03/21/1208:10 PM

Corn Beef Hash I like...grits not too even if I am from the south...but I never tried them together..so next time I fix hash I'll try it with grits...another food I do not understand issomething I had in PA one time..scrapple...what is it anyway

Re: Hi, - 03/22/1201:54 AM

My regular restaurant started serving grits. Don't know why. The other day I had them with my regular omelette which is one with , jalapeños, onions, tomatoes, green peppers, cheese( did I mention jalapeños?)

Very good. In fact, awsome. The crn flavor of the grits landed quite well with the heat of the omelette.

Re: Hi, - 03/22/1208:12 PM

When on the farm, growing up mom cooked mush every Sunday evening. Same as grits but we called it mush.

We ate it by placing a large amount in the center of our plate then poured whole milk over it. The milk settled around the perimeter leaving the mush as an island. Whwn eating we got a spoonful of mush then daubed it in the warm milk .

I enjoyed it. Not my favorite t the time but was fine. In the morning mom took the gelled left over mush, cut off slices and fried it. We ate that with syrup poured over it. Yummy.

I didn't eat grits/mush freshly boiled for breakfast with butter and salt until I was an adult reveling in the south, where I found my taste for that method.